Homemade Original Pork Floss Healthy and Delicious Fluffy Chewy Snacks
1.
The pork tendon is removed, the skin is removed and the fat is removed. So cut as much meat as possible when cutting meat. The cut part is kept thicker and can also be used for stir-frying.
2.
2. Cut into the size of a thumb along the wire, boil in a pan under cold water, and skim the foam. Then take it out and put it in cold water immediately. This is called tight meat. I guess it may be due to thermal expansion and contraction. This is learned from the sauce beef, which can make the meat more elastic. The cut pieces are too small or are not cut straight into the wire, which is easy to fry out and become very broken.
3.
3. Put a proper amount of green onion and ginger in an electric pressure cooker for 15 minutes, and wait until the gas is naturally relieved. The length of time the meat is cooked will also affect the taste of the floss. If it is cooked for too long, it will break easily. Because the cooking utensils at home need to be adjusted flexibly in practice at different specific times.
4.
hammer
5.
Roll
6.
5. Use the dry stir-frying function or jam function of the bread machine to stir-fry for one hour. The production time is relatively long, but basically does not take up the effort. It doesn't matter if the bread machine does not have two functions. Use the toast function to bake for 10 minutes, and then use the kneading function to stir. It can be done alternately. If it is not dry enough, stir fry for a while, if it is dry enough and fluffy, use the live noodle function to stir for a while. This is also flexible according to the situation.
7.
Fluffy, floss like wool is made. Let's take a look at a partial 100% enlarged picture.
Tips:
1 First of all, start with the selection of ingredients. Buy fresh pork for pork loin instead of cold sour pork from the supermarket. After many trials, the pork floss made from cold fresh pork with sour pork can only be called meat powder. The volume of the same meat is 2 to 3 times different.
Speaking of this, I can't help but have to be a little more verbose. Now the sour pork in the supermarket is legal water-filled meat. The meat is softer and more like chicken, without any fragrance. In the rural market, the boiled meat, which is slaughtered and sold now, is taken back to stir-fry to make dumplings. The meat quality is chewy and fragrant. In the past, I followed my wife back to my hometown during the New Year. I always felt that the mother-in-law's fried meat was delicious. I thought it was a problem with the cooking method. Later I learned that the mother-in-law went to the farmer's market to cut fresh pork.
It is important to choose the right ingredients. Otherwise, it is doomed to fail from the beginning.
2 The cut pieces are too small or are not cut straight into the wire, which is easy to fry out and become very broken.
3 The length of time to cook the meat will also affect the taste of the floss, and the cooking time is too long and it will break easily. Because the cooking utensils at home need to be adjusted flexibly in practice at different specific times.
